Spread a loaf pan with tin foil, put thinly sliced salmon ham – also on the sides. Mix the veal sausage meat well with the diced peppers and zucchini and the peppercorns, season with iodized salt. Fill half of this amount into the mold, place the rump steaks seasoned only with pepper on top lengthwise, cover with the remaining sausage meat mixture, press well until smooth and close the mold with tin foil. Cook in the oven at 180 °C (top and bottom heat) for about 60 minutes (original recipe: half an hour at 160 °C). After cooling, remove the terrine from the mold and cut into slices.
Cut the mushrooms into slices and sauté them lightly in a little oil. Add the sprouts to the cooled mushrooms and season with a little balsamic vinegar. Offer this mushroom salad with the terrine.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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